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Herbal Rice

Herbal rice with mint & cilantro

Yields 2
  • 2 bunches Mint, leaves and stems
  • 2 bunches Cilantro, leaves and stems
  • 300 g (1 1/2 cups) Basmati rice
  • 5 tablespoons Olive oil
  • 100 g (3/4 cup) Pistachios, crushed
  • 1 Large onion, thinly sliced
  • 1 cup Squash, diced
  1. Cook the rice in 2.5 cups of water for 10 to 12 minutes. Take off heat and keep closed for 10 more minutes. Transfer to a shallow plate to let steam out (or use yesterday‘s rice for even crispier results).
  2. Heat a large skillet over medium heat. Add the pistachios and cook, stirring until fragrant and toasted. Transfer to a small bowl.
  3. Add olive oil to the skillet. Add the squash and onion to the skillet and season with salt and pepper. Cook for 5 mins.
  4. Now add the rice and press the rice gently into the skillet. Cook, without disturbing the rice until it‘s starting to brown nicely along the bottom 8 to 10 minutes.
  5. Transfer to a large serving plate along with mint, cilantro and pistachios.

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